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Mrs.Mano's Tamilnadu Delicacies - Part 2
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Dear Pr!
Here is the procedure for making idiyappams with the batter.
IDIYAPPAM WITH RICE BATTER:
Ingredients:
Raw rice- 1 cup
Par boiled rice- 1 cup
Enough salt
Oil- 1 tsp
Procedure:
Soak the rice varieties in enough water for 3 hours. Then grind them with a little salt to a fine batter. The batter must be a little thinner than the idli batter. Mix in the oil. Pour the batter in idli plates and steam them for 15 minutes. When they are still hot, cut them into halves, and pass them through the idiyappam press. This will not be very soft and flexible like the ones we make with the rice flour.
I am starting the New Year with a sweet again. This time, it is a rice variety.
FRUIT RICE:
Ingredients:
Briyani rice- 1 cup
Thick coconut milk- 1 cup
Pomegranate juice- 1 1/2 cup
Orange juice- 1 tbsp
Cashew nuts- 1 tbsp
Raisins- 1 tbsp
Saffron- a pinch
Cardamom- 4
Salt to taste
Shredded carrot- 1 tbsp
Chopped pineapple- 1 tbsp
Chopped dates- 3 tbsp
Diced apple- 1
Ghee- 1/4 cup
Procedure:
Heat a small vessel and pour the ghee. Add the cardamoms, and cashew nuts. Fry them to a golden colour. Add the raisins along with the apple, dates, pineapple and the carrot and fry for a few seconds. Add the remaining ingredients with the rice and a little salt. Cook on medium fire until the rice is 3/4th cooked and all the water is evaporated. Keep the rice in ‘Dhum’ either in the gas oven or by manual method for 20 minutes.
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Dear Suganthi!
Thank you very much for the feedback on ‘CURD CUCUMBER SEMIYA’. If we add low fat curd and milk, then it is a healthy dish really.
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Dear Pushpa!
You can eat a handful of raw groundnuts. If they are oily groundnuts, then it will cause stomach ache. You can use it to make some snacks and sweets and also add in tamarind rice, pulao varieties etc. You can boil them in lots of water with enough salt.
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hi,
can anyone plz post the page number in which 'Curd Cucumber Semiya' recipe by Mrs Mano is posted? thanks
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Pls check the index on page 1
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Dear Mrs.Mano and Hubbers
Wish you all a happy new year.
Mrs.Mano ur " idli podi" was simply excellent in taste, the way my mom makes it!!Thanks for yet another of your golden recipe.
Hope to see lots more in 2006.
Best wishes,
Suganthi.
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Hello Mrs. Mano,
Could you give the dry chicken chukka recipe and chicken hydhrabadi (not sure the spelling) ?
Thanks
rsankar.
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Hello Mrs. Mano,
In your recipe collection, i saw the "Layered Parotta" recipe. But that calls for eggs & we do not have eggs since we are vegetarians. Can i try the parotta without adding the eggs. Or is there anything that i can substitute instead of that. I would love to make Parotta & Kurma in the coming weekend, as my husband just loves it!!!
For anyone who lives in Chennai, there is a Brilliant tutorials lane in T Nagar, behind the "Poo Kadai" lane opposite Naidu Hall. Once u enter that lane,u find a "thattu kadai" or the so called "kai yendhi bhavan". If u taste the parotta-kurma there...u'll just fall in love with it....yummmyyy!!!!
Thanks a lot
Rajshank
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Quote:
Originally Posted by rajshank
For anyone who lives in Chennai, there is a Brilliant tutorials lane in T Nagar, behind the "Poo Kadai" lane opposite Naidu Hall. Once u enter that lane,u find a "thattu kadai" or the so called "kai yendhi bhavan". If u taste the parotta-kurma there...u'll just fall in love with it....yummmyyy!!!!
Thanks a lot
Rajshank
Hi Rajshank
I totally agree with you.. :D The parotta kurma there tastes awesome.. In fact I have always felt that the top notch restuarants in Chennai have not matched this "kai yendhi bhavan's" taste so far :roll:
Regds
Sowmya :D
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Hi Mrs.Mano
I wanted the recipe for rava idly.
thanks
Kritica
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Hi Rajshank,
I don't see the 'Layered Parotta' recipe in the index. Can you plz let me know where it is? or can u cut & paste it here for me?
Thanks,
Malini
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Hi Malini,
Its from the recipe collection of Mrs. Mano. Here is the recipe for it...
Layered Parotta (By Mrs Mano)
Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi. In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.
If u do not have the recipe collecton of Mrs.Mano, u can also checkout the below links...
http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc
Hope this helps...
Rajshank
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Dear Mrs Mano
Hope you are doin good . Are there any equipments to get uniform shape for cutlets ?? When i prepare it in hand uniformity is not there . Please let me know whenever you find time
Thanks and Regards
Pr
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pr,
ever tried a cookie cutter?... might help...
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RajShank, thanks for your reply :)
Malini
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Dear Mrs. Mano,
I have a lot of seedless dates, could u suggest some uses for it.
regds,
tomato.
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Dear friends
Can anyone pls let me know Mrs.R's email id ..
Thanks
pr
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Dear RSankar!
Here are the recipes you have asked.
CHICKEN CHUKKA:
Ingredients:
Chicken pieces- 1/2 kilo
Shredded coconut- a handful
Coriander seeds-3 tsp
Red chillies- 10
Fennel seeds- 1 tsp
Peppercorns- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Curry leaves- 1 arc
Finely chopped onion-3
Finely chopped tomato- 1 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Enough oil and salt
Procedure:
Heat a kadai and pour 1tsp of oil. Add the shredded coconut and fry it on slow fire to a golden brown colour. Take them away and again fry the remaining spices in a little oil. Grind the fried ingredients to a paste. Add the turmeric powder, the ground paste and enough salt to the chicken pieces and mix well. Heat a pan and pour 5 to 6 tbsp of oil. Add the onion with the ginger and garlic pastes .Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil floats on the surface. Add the chicken and cook on medium fire until they are well cooked and become dry.
HYDERABAD CHICKEN:
Ingredients:
Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt
Procedure:
Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces are half cooked, add the ground paste and cook the chicken until they are fully cooked and the gravy is thickened.
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Dear Suganthi!
Thanks a lot for the feedback on IDLI PODI.
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Dear Pr!
Dev's suggestion is correct. You can try cookie cutters for vaious shapes when making cutlets.
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Hi, Mrs. Mano,
How are you?
When you mention poppy seeds in yr recipes do you mean the white ones or black ones? I have both.
Best regards!
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Ivete, I guess it should be white poppy seeds.
Mrs.Mano, may I know the use of black poppy seeds? I have a box of it and don't know what to do with it.
Thank you.
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thanks...
Hello Mrs. Mano,
Thanks for the recipes.
rsankar.
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Hi, Red Pepper,
Thank you for the reply. I have both.
I just visited yr blog and some of the pictures don't have the correspondent recipe. Could you add those? They look so good, it's such a pity not knowing how to prepare them.
Bye!
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Dear Ivete!
Glad to see yr posting in the forum hub after a long time. Hope you would have received my mail.
It is surprising that there are black poppy seeds also! I have not known about it. I have mentioned about white poppy seeds only. In fact, in U.A.E, the use of poppy seeds is banned. So I can use it in India only.
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your blogspot
Hello redpepper,
Just saw your blogspot...Its awesome and very delicious to see..Is there any way to get the recipes???I feel when hungry,i just have to look at the pictures....Very nice....
Mini
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Hi, Mrs. Mano,
You're right! It's been a long time!
The black poppy seeds are the same size as mustard seeds and the colour is dark grey. Very dark. They have a nutty flavour very delicate. The white ones I have are very tiny, very cute.
It's a pity I cannot send you the black ones for you to taste.
Maybe when you go to India.
Regards,
Ivete
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Dear Mano,
I am Kasthuri and new to this thread. I just got your link while searching the recipe for "neer urundai". I am basically from Kumbakonam but now in USA for past 3 years for work. Nice to know that you are also from Tanjavore.
I am very happy to see your tamilnadu recipies link and really admire your selfless service.
I tired your "meenkulambu", "egg curry" and "Potato - 65" recipes and they came out very nice.
Hats off to you!!!!!!!!!!!!
As pongal is approaching , could you send me the recipe for Ven pongal, Sarkaari pongal and the veg kostu?
Thanks in Advance.
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Dear Mrs Mano
I dont how i missed the recipe for idiyappam with batter posted by you . Today when i was goin thru ur thread i found that u have given the recipe . Thank u very much for the recipe . i will try and let u know the results ..
Thanks
Pr
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Hi Mrs. Mano,
I am new to this forum and i am just amazed at how much u have contributed. I tried a few dishes from this forum and it came out wonderful. I can only wish if i had found out before. I would love to have the recipe for Hyderabad biryani, if u have it please post it.
Thanks
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hello mrs.mano,
hope u had a lovely beginning to the new year.
tried the ragi dosa.it was a nice change .quite filling too.and also found the bread-idli batter combo a really tasty way to use up leftover batter.thanks again !
regards,
rain
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HI Mrs.mano Happy new year to u and ur family!! do u know the recipe of cauliflower roast dosai that we get in restaurants in salem ,coimbatore ,if so pls let me know it srivari2000@yahoo.com
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Dear Kasthuri!
A warm Welcome to the forumhub as well as this Tamilnadu delicacies thread!!!
Thanks a lot for the nice feedback on potato-65, meen kuzhambu and egg curry. The recipes you have asked had already been posted in this thread. I am again re-posting them here for you with a few corrections.
PONGAL KUZHAMBU:
Pressure cook 3 handfuls of lentils. Soak a small orange size of tamarind in warm water. Extract the juice after ½ hour. Roast a handful of boiled rice, 1 tbsp of raw rice, 1sp of cumin seeds, 1sp of peppercorns and 1sp of aniseeds in a dry pan to a nice brown colour. Grind them to a nice powder. For this kuzhambu, 6 important vegetables are needed. Add a handful of chopped tomatoes, a handful of avaraikkai[cut into 1” pieces], a handful of red pumpkin pieces[cut into 1” pieces], 2 handfuls of sweet potatoes[cut into 1” pieces], a handful of brinjal pieces[cut into medium pieces], 2 raw bananas[cut into cubes] and most importantly 2 cups of mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt and 1 tsp of turmeric powder. When the vegetables are half done, add the tamarind juice, 2tbsps of chilli powder and 1 tbsp of coriander powder. After cooking them for some minutes add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well. Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with curry leaves.
SARKKARAI PONGAL:
Fry 1/4 cup of split green gram dhal in a kadai in 1sp ghee to a light brown colour or until a nice aroma floats on the air. Soak this dhal with 1 cup of raw rice in water for 1 hour. Soak 2tbsps of almonds in hot water and then remove the skins. Slice them nicely. Fry the almond slices, 2tbsps of split cashew nuts, and 2tbsps of seedless raisins separately in ghee. Fry 2tbsps of shredded coconut in a tbsp of ghee. Soak a pinch of saffron in ¼ cup of warm milk. Powder 2 cups of jaggery. Pour enough water to cover the jaggery. Let it boil. Make thin syrup of it and put off the fire. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. Let it simmer on heat. When it starts to simmer, add the rice and the dhal. Cook under medium flame. When they are almost cooked, add the jaggery syrup and mix well. Again cook for a few minutes. Now add all the remaining ingredients and 1/4 cup of ghee. Mix well and cook until the pongal is set well.
VEN PONGAL:
Soak 1 cup of raw rice for /2 hour. Boil 3 cups of water and 2 cups of full cream milk in a cooking vessel. When it starts simmering, add the rice to it and cook on a medium flame until the rice is almost cooked. Add 1 cup of shredded coconut and a little salt. Mix well and cook until it is done.
[This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. In villages, the remaining pongal is immersed in water and kept overnight in the same mud vessel. In the morning it will be a heavenly taste to eat this with sweet curd and one day old pongal kuzhambu. ]
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DEAR FRIENDS!
WISH YOU ALL A VERY HAPPY PONGAL!!!
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Dear friends!
I am now touring Tamilnadu on some urgent business. I will come back to this thread after 10 days.
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Dear Mrs.Mano
Wish you and your family a happy pongal.
Good Luck touring Tamil nadu!!
Regards,
Suganthi.
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Dear Mano,
Thanks a lot for your recipe. You made my Pongal day with your delicious recipes. I tried Sarkarai ponga, ven pongal and Pongal kozhambu for the first time and it came out very nice. Got appreciation from my husband and friends.
Wish you a very happy and Safe hourney.
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Hello Mrs Manno ,
How are you ? I am Sonia and am new to this site and am really amazed to view all your Recipes and the response you have got from everyone , But I would really apperciate if you could send me Recipe of ' PRAWN CURRY ' I looked In Old Response But Its not available my email is , ' Jonu_monu@hotmail.com ' thanks a lot for sharing your recipes .
Bye Sonia
